Name: Saluf (Yemenite Pita)
Ingredients: 500 gr AP flour; 500 gr water; 70 gr extra virgin olive oil; 20 gr sugar; 15 gr salt; 10 gr dry yeast

BENGINGI

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Saluf (Yemenite Pita)

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I grew up in Rehovot which is known for the Yemenite population. I love their cuisine and I have many memories of eating the traditional dishes with my friends when we were younger. This is a Yemenite flatbread, traditionally made in a taboun oven- the wet dough would be slapped against the taboun wall, and you knew the pita was ready when it fell off. But because most of us don't have a taboun oven at home and not an electric pan (which cooks the pita from the top as well) I created this version on a pan with a lid. This Pita is 100% hydration + the oil, we get about 114% hydration. It's nuts! So it is important to handle the dough with wet hands only, otherwise, it will stick to you every single time you touch it. Saluf is a very interesting dough, super delicious, and once dipped in grated tomatoes and Shug?! WOW!!

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Ingredients

500 gr AP flour

500 gr water

70 gr extra virgin olive oil

20 gr sugar

15 gr salt

10 gr dry yeast

Directions

Step 1

In a bowl mix the flour, sugar, yeast, and salt. Add the water and mix well until it all comes together.

500 gr AP flour

20 gr sugar

10 gr dry yeast

15 gr salt

500 gr water

Step 2

Then add the olive oil and knead well until it's incorporated in the dough.

70 gr extra virgin olive oil

Step 3

Cover with a towel and leave the dough to rest for 20 min.

Step 4

Fold the dough. Cover with a towel and leave the dough to rest for another 20 min. After 20 min, fold again (second fold). Cover with a towel and leave the dough to rest for another 20 min.

Step 5

Last fold. Cover with a towel and leave the dough to rest for another 30 min.

Step 6

Prepare an oiled parchment paper. Oil your hands.

Step 7

Preheat a pan on low heat for about 5-7 min.

Step 8

Take a piece from the dough with your hands and spread it on the parchment paper.

Step 9

Flip the dough on the pan and remove the parchment paper. Cover with a lid and let it cook until the top is almost dried. Then flip the Saluf and cook it on the other side until it gets a beautiful color.

Step 10

Dip the Saluf in a grated tomato sauce with Schug!

Step 11

YASSS!

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